Thai Soup #2
This recipe includes the quantities I used in my soup.
  • 32 ounces homemade chicken broth, or 2 16.9 oz Boxes of Bone Broth (or Chicken Stock)
  • 6 Garlic Cloves, pressed
  • Thumb-size Ginger Root (about 3 tablespoons, sliced or shredded)
  • 1 Teaspoon Organic Dried Turmeric Powder (or 3-inches of fresh)
  • *3 Medium to Large Tomatoes, blanched with skin removed and diced, or a 15-ouce can of Diced Tomatoes
  • ⅛ Teaspoon Cayenne
  • 1 Medium to Large Diced Onion
  • 1 Cup Shitake (or any) Mushrooms
  • 3 Carrots, sliced
  • 2 Tablespoons Dried Lemongrass or ½ cup chopped fresh Lemongrass
  • Extra tomatoes or water can be added if soup tastes too "hot."
  1. After cutting up ingredients into bite-size pieces, place all ingredients in a medium size pot and slow simmer for about 45 minutes. Stir occasionally and be careful not to boil the liquid away.
Recipe by Make Healthier Choices at